Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications

Abstract

A review with 45 references of the title topic is presented emphasizing research by the author's associates. Con- clusions and their bases are outlined with comments on their significance to winemakers. Recent findings with regard to products of enzymic must oxidation and forced oxidation of phenols are discussed with their practical implications.